Prep: 15 minutes; Cook: 20 minutesInstead of camouflaging cauliflower with a cheese sauce, enjoy the subtle sweetness and mellow flavor of roasted cauliflower. Toss it with a light vinaigrette and tangy kalamata olives, and you'll have a salad everybody loves.

Lorrie Corvin
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
5 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place cauliflower on a baking sheet coated with cooking spray; lightly coat cauliflower with cooking spray. Bake at 450° for 20 minutes or until tender and lightly browned, stirring after 10 minutes.

  • While cauliflower cooks, combine vinegar and next 4 ingredients in a large bowl; stir well with a whisk. Add cauliflower, olives, and parsley to dressing in bowl; toss gently to coat. Serve warm or at room temperature.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

84 calories; fat 5.3g; saturated fat 0.7g; protein 2.8g; carbohydrates 8.1g; fiber 3.4g; iron 0.8mg; sodium 418mg; calcium 35mg.
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